Few desserts capture the sheer joy of summer like the Strawberry Tart. Each slice offers a buttery, crisp crust piled high with juicy, jewel-toned strawberries, all resting on a dreamy pillow of vanilla cream filling. Whether served at a sunny picnic or as the grand finale of a dinner with friends, this tart is a feast for both the eyes and palate—simple to prepare, but unforgettable in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a long list to make magic with a Strawberry Tart. Every ingredient plays its own delicious part—building the perfect balance between tender crust, silky filling, and the bright, fresh flavor of strawberries.
- All-purpose flour: Forms the sturdy, tender base for the tart and holds everything together beautifully.
- Granulated sugar: Adds gentle sweetness to the crust, letting the strawberry flavor shine through.
- Salt: A pinch makes the buttery crust even more flavorful and balances the sweetness.
- Unsalted butter (cold and cubed): Cold butter is key for a crisp, flaky tart shell with just the right bite.
- Large egg yolk: Gives the crust a rich, lovely texture and subtle golden color.
- Ice water: Helps bring the dough together without making it tough—just a splash will do!
- Cream cheese (softened): Creates a smooth, tangy filling that pairs perfectly with fresh fruit.
- Powdered sugar: Sweetens the filling without any graininess, ensuring a silky finish.
- Vanilla extract: Adds depth and warmth to the creamy layer—never skip it!
- Heavy cream: When whipped, this turns the filling into a luscious, cloud-like treat.
- Fresh strawberries (hulled and halved): The star of the show, bursting with fresh flavor and vibrant color.
- Apricot jam (warmed and strained): Brushed on top to give the tart its signature glossy finish and a hint of tartness.
How to Make Strawberry Tart
Step 1: Prepare the Tart Dough
Start by preheating your oven to 375°F. In a mixing bowl, combine the flour, granulated sugar, and salt. Using a pastry cutter or fork, cut in the cold, cubed butter until the mixture forms pea-sized crumbs. This step is where your Strawberry Tart gets its irresistible crumbly base. Gently mix in the egg yolk and ice water just until the dough comes together. Be careful not to overwork—it should look shaggy but hold when pressed.
Step 2: Shape and Bake the Tart Shell
Press the dough into a 9-inch tart pan with a removable bottom, taking extra care to create even sides and base. Prick the base gently with a fork to prevent puffing. Chill in the fridge for 20 minutes; this keeps the crust extra flaky. Bake for 18–20 minutes or until the shell is golden and crisp. Let the tart shell cool completely before moving on to the luscious filling.
Step 3: Make the Creamy Filling
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form; then gently fold it into the cream cheese mixture. The finished filling should be light, billowy, and spreadable—ready to make every bite of your Strawberry Tart dreamy and smooth.
Step 4: Assemble the Strawberry Tart
Spoon the cream filling into your cooled tart shell, using an offset spatula or the back of a spoon to spread it evenly. Arrange the strawberry halves on top in concentric circles, starting from the outside and working inward. Take a moment to admire your tart—this is where it truly comes to life, with ruby-red berries stealing the spotlight.
Step 5: Add the Finishing Touches
To get that gorgeous patisserie-worthy sheen, warm the apricot jam and strain out any lumps. Brush the jam gently over the strawberries to glaze them—this not only keeps them glossy but also locks in their freshness. Chill your Strawberry Tart for at least one hour before serving to let all the flavors mingle beautifully.
How to Serve Strawberry Tart
Garnishes
Dress up your Strawberry Tart with a few fresh mint sprigs for a burst of color, or give it a delicate dusting of powdered sugar just before serving. You could even add a tiny dollop of whipped cream beside each slice for a little extra decadence.
Side Dishes
Pair your tart with a scoop of vanilla ice cream, a spoonful of lemon sorbet, or a few crisp almond cookies for delightful texture contrast. Sparkling water with a slice of lemon or a light rosé would also be wonderful companions, especially for outdoor gatherings.
Creative Ways to Present
Try making individual mini tarts for a fun twist—perfect for parties or picnics. Or slice the finished tart into wedges and serve alongside a platter of assorted fresh berries. For something playful, top with edible flowers like pansies or violets to make your Strawberry Tart the jewel of the table.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Strawberry Tart left (lucky you!), cover it tightly and store in the refrigerator. It will keep beautifully for up to three days, though the crust is at its crispiest on the first and second day.
Freezing
It’s best to freeze the tart shell by itself, wrapped well, for up to a month. If you’ve already filled and topped the tart, freezing is not recommended, as the strawberries and creamy layer may lose their wonderful texture once thawed.
Reheating
No need to reheat a Strawberry Tart—it’s meant to be enjoyed cool. If you’ve chilled it for a while, let it sit out for 10 minutes to warm slightly for optimal flavor and that perfect melt-in-your-mouth experience.
FAQs
Can I use store-bought crust for this Strawberry Tart?
Absolutely! If you’re short on time, a store-bought tart shell is a fantastic shortcut. You’ll still get delicious results and save yourself a bit of effort in the kitchen.
What’s the best way to keep the strawberries looking fresh?
Brushing the strawberries with the warmed and strained apricot jam glaze not only gives your Strawberry Tart a gorgeous shine but also helps seal in moisture so the fruit looks fresh even after chilling.
Can I substitute another fruit for strawberries?
Definitely! While strawberries are classic, this tart is equally lovely with raspberries, blueberries, or even a mix of seasonal fruits—just make sure they’re fresh and slice any larger berries for easy eating.
Is there a dairy-free version of this tart?
You can use dairy-free cream cheese and whip coconut cream to make the filling, creating a luscious and satisfying dairy-free Strawberry Tart that everyone can enjoy.
How do I prevent a soggy crust?
Make sure to chill the dough before baking and let the shell cool completely before adding the filling. If you’re storing the tart, keep any sliced pieces covered in the fridge and serve within a couple days for best texture.
Final Thoughts
This Strawberry Tart brings together everything you love about summer baking: ease, beauty, and of course, crowd-pleasing flavor. Give it a try and watch smiles blossom around your table—you might just find yourself making it all season long!
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Strawberry Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet, creamy, and fruity flavors with this delightful Strawberry Tart. A buttery crust filled with a luscious cream cheese filling and topped with fresh strawberries, all glazed to perfection.
Ingredients
Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cut into cubes)
- 1 large egg yolk
- 2 tablespoons ice water
Filling:
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Topping:
- 1 lb fresh strawberries (hulled and halved)
- 1/4 cup apricot jam (warmed and strained for glaze)
Instructions
- Prepare the Crust: Preheat the oven to 375°F. Combine flour, sugar, and salt. Cut in butter until mixture resembles crumbs. Add egg yolk and water, mix until dough forms. Press into tart pan, prick with fork, chill, then bake.
- Make the Filling: Beat cream cheese, sugar, and vanilla until smooth. Whip cream to stiff peaks, fold into cream cheese mixture.
- Assemble the Tart: Spread filling on cooled crust, arrange strawberries on top. Brush with apricot jam.
- Chill and Serve: Chill tart for at least 1 hour before serving.
Notes
- You can substitute mascarpone for cream cheese for a richer flavor.
- Use a store-bought tart shell to save time.
- For extra shine, add a touch of water to the apricot jam when warming.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
